Nothing tastes more like winter than a smoky, robust cup of Lapsang Souchong black tea. Infused here into cheddar shortbread, serve these on a chilly, dimly lit winter afternoon with other earthy bites like manchego cheese, our crowd-pleasing sesame bark and and a bracing glass of champagne!
Makes: 30 twisted sticks
Time: 30 minutes to infuse the butter. Then, 1 hour.
Melt 1 stick (4 oz/ half a cup) of butter in a saucepan.
Add 2 teaspoons of Lapsang Souchong black tea and steep on low for 10 minutes.
Strain butter and allow it to reharden.
Then use it in any cheddar shortbread recipe. I used this one from Epicurious and twisted the dough into spiraled sticks.